No fuss, no bells and whistles, actually a non-traditional fajita recipe. Celebrating National Hispanic Heritage Month.
2 chicken breasts
1 lb. beef round steak
1 red bell pepper
1 yellow bell pepper
1 poblano or pasilla pepper (green bell pepper will do too)
1 tbsp. Adobe seasoning
2 tsps. cumin seasoning
1 tbsp. kosher salt
2 tsps. pepper
1 pkg. of flour tortillas or Indian flat bread which is what I ended up using
1 cup shredded colby jack or cheddar cheese
Take both meats and cut into 2"-3" strips, 1/3" wide
Heat poblano pepper in a hot iron skillet until blackened on all sides. Click here to see how to grill and cut a pepper.
Season meats with Adobe, cumin, salt & pepper seasonings. Use your hands and blend the seasonings into the meats
In another skillet, heat about a 1/4 cup oil. Cook both meats separately so add the chicken first to the skillet and brown, stir occasionally
While the meat is browning, start slicing the peppers and onions
Once the chicken is done, remove from the pan and set aside, cover with foil. Heat some more oil then add the beef and brown for about 10 minutes
Once the beef is browned, remove from the pan, set aside and cover. Heat some more oil set and medium-high, then add the sliced peppers and onion. Stir constantly until blackened just a little bit yet translucent, about 10 minutes.
Now since we have two different types of meat, I took out half of the cooked peppers and onions and set them aside. To the others left in the pan, I added the chicken first. Stir and blend well, heat for about 5 minutes
Remove from pan, place on one side of serving platter
Repeat the same with the beef by adding the reserved cooked peppers and onions and beef to pan. Stir until well blended for about 5 minutes, remove from pan and place on the other side of the same serving platter.
Heat the flat bread or tortillas either on a hot skillet or in the microwave. With the flat bread I was hoping that I could use it like a pocket but for some reason, it wouldn't open up into a pocket *sad face*. So, I went ahead and cut the round flat bread in half to give me a moon shape. I then place the fixings (peppers, onions and cheese) in the middle and rolled it up, see picture above.
I then served my unconventional yet delicious fajitas with the usual Mexican side accompaniments, beans, rice and homemade salsa. (Click on the side dishes to get their recipe)
I shared this recipe with:
StoneGable's ON THE MENU MONDAY